I believe you missed idea behind the Zyliss red plastic cleaner. Those little prongs are not a brush, they actually fit perfectly into the holes to press out the leftover garlic for cleaning.
I love my ikea one! But I haven’t tried out any of the others. In terms of “waste,” I always open it and clean up the pieces and put them back in, and press again.
One benefit of the press is that my fingers don’t smell like garlic vs mincing where I have to frequently brush off the bits of garlic that have adhered to the side of the knife as I make multiple passes. If the recipe calls for sliced garlic, I’ll lightly crush the unpeeled clove with the side of the knife by striking it with the heel of my other hand, peel (super easy to do after lightly crushing), and slice the garlic. If it calls for minced, I use a press. If it calls for pre-minced jarred garlic, I throw the recipe out. That stuff is nasty.
Really cool trick, if you rub your hands up against anything stainless steel while under running water, it will get rid of the smell and it works like crazy. Some sort of chemical reaction i think.
And here is a way of NOT needing a Garlic Presser, so NOT weird cleaning needed, just cut the Garlic Clove in half lengthwise, lay your knife flat on top of it, and give it a punch with the palm of your hand, and not only will it be way finer, than using a Presser, being it'll be puree, but it's also 10 times faster, and all you need to do, is rinse your knife, which you're probably already using for something else, so no need to use extra pointless devices 🙂
@@sicariusperemo3789, I've tried that -- I'll use the press over that and the stinky cutting board after ( not to mention getting cuts on my hand) any day of the week.
The Männkitchen garlic press looks to be a re-packaged version of the Kuhn Rikon press. I've had one of these for nearly.10 years and it has held up extremely well and it is super easy to use and clean. That would be my pick. I might have to give one of those rockers a shot though.
I've had my Zyliss for over 20 years and love it. I'd forgotten that it had a little cleaning thingie, since I probably lost it the first day. I just use the kitchen brush in my sink to push through the holes to clean it.
I know the cloves can be pressed with the paper still on them, but it's much easier with it removed. I have weak, arthritic hands and this helps me a lot. I also cut the hard, woody end off the clove first before peeling away the paper.
I'm with you. I've never even tried to press a clove that isn't peeled. Doesn't part of the skin get pressed through? I stopped ordering from an Italian restaurant that had excellent food, but did not cut the root end off of their garlic -- ow! my aching, extremely expensive dental work!
I’ve never used unpeeled garlic in a press. Seems like a lot is wasted. If I were to use a press, I’d probably prefer the rocking one. For now, I’l just keep peeling, smashing and chopping my garlic.
I thought the same but I bought the Zyliss Susi 3 after a few friends recommended it and there’s hardly any waste and they designed it so the press side spikes don’t reach fully though the holes so the skin stays in the chamber.
I got mine from The Pampered Chef a couple of years ago and have always been happy with it. I hate mincing garlic so a press is one of my favorite tools. I guess my palate isn’t refined enough to notice or care that there is a difference in the flavor. If it was good enough for Julia then it is good enough for me. Sorry Bourdain, may you rest in peace.
What about the Kuhn Rikon? A long while back, America's Test Kitchen replaced the Zyliss with that one, after the Zyliss' aluminum corroded black. They almost certainly were cleaning it in the dishwasher. Garlic presses have to be largely hand cleaned anyway, so I'd get the standout performer over dishwasher compatibility.
Why is she pressing it with the skin on? Is that how you’re supposed to use it? I’ve never seen anyone use a garlic press with the skins. This whole time I’ve just peeled first.
@@talkingcrow Well, give it a shot. Don't just take my word for it. Zyliss, the creator of the garlic press, has this to say in the description of the Zyliss Susi 3 press -- "Just insert one, or several small, unpeeled garlic cloves into the hopper..." It's on the product page on their site. Or google for "do you need to peel garlic before using press". You'll find a slew of articles telling you that it's not necessary. You do you, I'm not saying the way you're doing it is incorrect, just that there's no need to peel before pressing. Will you have to fish out the garlic skin from the press? Yup. But when I used to press peeled garlic cloves, I'd still have some remnants left that I'd have to fish out anyway, and I actually find that the skin kind of keeps the leftover stuff together so it comes out in one piece.
Great review. I will try microplane next. I make Garlic EVOO and microplane sounds as though it will provide the largest/strongest Garlic flavor to my next batch of Garlic EVOO.
Great episode. Really like the new format. I'd like to see citrus presses and peelers in the next episodes. With citrus presses, I oftentimes wonder whether it is worth doing the dishes when you could also just press by hand. With peelers, it is similar and I have the feeling that some are great for potatos but do not do a great job on carots, apples, etc or vice versa.
When the first IKEA in the UK opened in Warrington in 1987, I bought a peeler for 50p. It's the kind most people now use,the u - shape or mouth harp looking ones. I have used it and used it,never sharpened it over 37 years and it remains the best peeler I've ever had. I take it away with me because it cannot be beaten for all the peeling on all the things you mentioned plus anything else like shaving parmesan or whatever. They still make one. I'd be tempted to recommend it. Also, I'm addicted to lemon. I have it with so many foods and drinks. I try to buy seedless but it's hit and miss,so I've searched for an easy clean squeezer that works. The best I've found is a heavy enamelled one that comes in yellow or green and works in the same way as some of these traditional garlic presses with squeezing lever handles. Various brands make them now. The best one comes in a long, slim cardboard box. Look on Amazon and you should be able to find them.
I have a vintage zyliss garlic press that is probably 50 years old. I've tried more modern ones a few times but always go back to my tried and true one.
I know most people don't peel their garlic cloves before using a press, but I do (or I use frozen, peeled cloves that I get in bags). Using peeled garlic results in almost no waste, because I scoop the crushed garlic out of the "basket" part of the press and add it to the part that squeezed out through the holes. I have not had any problems with chunks of garlic in my food, especially if I sauté the garlic.
Holy crap. Oxo garlic press is the best. It cleans itself when you open it other way around and it so well made u can press at least 4-5 garlics together
Is it older or newer? I have an old one, but I removed that end and the rubber handles because water would get trapped. It works great, though. The new ones apparently aren't the greatest for durability.
As someone who married into a family that will only use fresh garlic and usually doubles the amount in any recipe, I can attest the man kitchen double lever is amazing. I broke our old one snapped the steel where the pivot fits in and needed a stronger one. I actually bought a cheaper version of amazon that works just as well. I can also confirm that silicon roller is amazing st making peeling garlic way faster and easier.
My favourite garlic press is one you haven't mentioned, though it's also by Joseph Joseph - their "Clean-Press Garlic Crusher" is the only press I've ever had that's trivial to clean, because it comes apart into two simple, sturdy pieces - one of which is designed to be able to scrape any garlic off the underside. I've converted a bunch of my family to this little piece of kit. Cleaning these things is usually just really annoying.
i think that rocker-style press would be the best; they occupy the least space in your drawer, and with their simplistic design, they are definitely the easiest to clean; if you get one made of stainless steel, you could just chuck them in the dishwasher... you most probably got your knife and board out anyway while cooking
And here is a way of NOT needing a Garlic Presser, so NOT weird cleaning needed, just cut the Garlic Clove in half lengthwise, lay your knife flat on top of it, and give it a punch with the palm of your hand, and not only will it be way finer, than using a Presser, being it'll be puree, but it's also 10 times faster, and all you need to do, is rinse your knife, which you're probably already using for something else, so no need to use extra pointless devices 🙂
I had the zylis for 2 years. Huge con is that, the aluminum breaks down after a while and starts turning your garlic black and staining your fingers. It's almost like it's aluminum coated pot metal.
I retired my garlic press ... in the time it takes to use and clean one, I can have garlic peeled and minced. Good knife skills help. Sometimes I'll grate it.
Meat tenderizer. Press down into a cutting board. Perfect mince with tons of control. Easy to clean. Nearly zero waste. And doubles as a meat tenderizer!
The easiest to clean looks like the hardest to clean to me. I can imagine trying to wash garlic residue off of all those moving pieces. They look plastic. If they are, that garlic scent is going to be impossible to remove. Oh, and garlic peelers don't work. I noticed half the peel was still left on yours.
If you need to peel a lot of garlic put them in a bowl and cover them with boiling water for 30 seconds. Remove to an ice water bath and the cloves will jump out their skins.
What about the material on the front of the Zyliss? Does it scratch off after significant use and is that a health issue at all? I recall that being the reason why we pitched our last one (despite it being better than any alternative we've tried).
They're mincing their garlic with the sharp end of the knife while talking about the release of allicin and setting up the premise that this unitasker is necessary. It isn't. Their base premise is wrong. And Food 52 should know that you mince garlic with the dull end of the knife, then lightly mash in salt with the flat. Either they are stupid, or they are assuming we are. 0/10.
YOU'RE USING THE ZYLISS CLEANER ALL WRONG!!! 🤬 It's NOT a "brush"... You match up the tiny pegs with the holes in the press and remove the remnants quickly and easily... And the other end can be used to scrape off the garlic, once you've pressed it through. It's actually better to use the plastic tool, rather than a steel knife, as aluminum is so much softer than steel, you might scratch the smooth, anodized aluminum surface.
Unless someone can empirically prove why this method is bad, then overstated opinion is merely amusing and not really helpful. These are helpful, in my opinion.
1. "Best for" this and "Best for" that... I need one that's Best for more than one or two of the criteria. 2. Please don't show those bits where you're not facing the camera when speaking... It's totally offputting. I was thinking, "Hey! - I'm over here - Why are you looking over there?"
Taste-wise, nothing beats a mortar and pestle for crushing/mincing garlic. The mortar and pestle releases more oil than any other method that makes the garlic taste sweet-ish. Garlic presses just make the garlic taste bitter, even before you've burned it in your frying pan.
@@josephgaviotacrushing always releases more essential oils than cutting/chopping. Mortar and pestle is a staple in my kitchen for spices, but i usually microplane garlic or thinly slice it.
You should have more respect for Anthony, after all he did pass away.Someone who's been around the world seen more and done more than you ever will.Alton is a class act show respect.Never haters aceivers
I have always peeled the garlic before using the press. So her putting unpeeled garlic is confusing me. It seems that some garlic would stay in the peels and go to waste.
My Italian grandmother smashed a couple of garlic cloves with the bottom of a Bialetti Moka pot , tore the peel away and used a fork to rock/mince it.
I believe you missed idea behind the Zyliss red plastic cleaner. Those little prongs are not a brush, they actually fit perfectly into the holes to press out the leftover garlic for cleaning.
Yeah, that was surprising she didn't know how to use it.
Thanks for the tip!
Uh, yeah, and on the first device tested- tends to discredit the rest of the video.
I had this press. It did not hold up.
I love the Joseph rocker! So easy to use and clean.
I love my ikea one! But I haven’t tried out any of the others. In terms of “waste,” I always open it and clean up the pieces and put them back in, and press again.
One benefit of the press is that my fingers don’t smell like garlic vs mincing where I have to frequently brush off the bits of garlic that have adhered to the side of the knife as I make multiple passes. If the recipe calls for sliced garlic, I’ll lightly crush the unpeeled clove with the side of the knife by striking it with the heel of my other hand, peel (super easy to do after lightly crushing), and slice the garlic. If it calls for minced, I use a press. If it calls for pre-minced jarred garlic, I throw the recipe out. That stuff is nasty.
I use a second knife to scrape the minced garlic off the first knife
Really cool trick, if you rub your hands up against anything stainless steel while under running water, it will get rid of the smell and it works like crazy. Some sort of chemical reaction i think.
And here is a way of NOT needing a Garlic Presser, so NOT weird cleaning needed, just cut the Garlic Clove in half lengthwise, lay your knife flat on top of it, and give it a punch with the palm of your hand, and not only will it be way finer, than using a Presser, being it'll be puree, but it's also 10 times faster, and all you need to do, is rinse your knife, which you're probably already using for something else, so no need to use extra pointless devices 🙂
@@lorenzomaniaci ,
That does not work. I even bought the stainless "soap". That did not work either.
@@sicariusperemo3789,
I've tried that -- I'll use the press over that and the stinky cutting board after ( not to mention getting cuts on my hand) any day of the week.
The Männkitchen garlic press looks to be a re-packaged version of the Kuhn Rikon press. I've had one of these for nearly.10 years and it has held up extremely well and it is super easy to use and clean. That would be my pick. I might have to give one of those rockers a shot though.
None of the new ones hold up, apparently.
I never put the garlic cloves in the press with the paper.
If you go through the trouble of peeling the bulbs, you may as well use a planer.
@@userbosco ,
Yeah, and plane my finger tips.
@@bigred9428 Adds to the flavor!
I've had my Zyliss for over 20 years and love it. I'd forgotten that it had a little cleaning thingie, since I probably lost it the first day. I just use the kitchen brush in my sink to push through the holes to clean it.
I know the cloves can be pressed with the paper still on them, but it's much easier with it removed. I have weak, arthritic hands and this helps me a lot. I also cut the hard, woody end off the clove first before peeling away the paper.
I'm with you. I've never even tried to press a clove that isn't peeled. Doesn't part of the skin get pressed through? I stopped ordering from an Italian restaurant that had excellent food, but did not cut the root end off of their garlic -- ow! my aching, extremely expensive dental work!
I would love to see a liquid measuring cup review.
I’ve never used unpeeled garlic in a press. Seems like a lot is wasted. If I were to use a press, I’d probably prefer the rocking one. For now, I’l just keep peeling, smashing and chopping my garlic.
Bizarre right?
you can just peel it if you like👍
I thought the same but I bought the Zyliss Susi 3 after a few friends recommended it and there’s hardly any waste and they designed it so the press side spikes don’t reach fully though the holes so the skin stays in the chamber.
I got mine from The Pampered Chef a couple of years ago and have always been happy with it. I hate mincing garlic so a press is one of my favorite tools. I guess my palate isn’t refined enough to notice or care that there is a difference in the flavor. If it was good enough for Julia then it is good enough for me. Sorry Bourdain, may you rest in peace.
What about the Kuhn Rikon? A long while back, America's Test Kitchen replaced the Zyliss with that one, after the Zyliss' aluminum corroded black. They almost certainly were cleaning it in the dishwasher. Garlic presses have to be largely hand cleaned anyway, so I'd get the standout performer over dishwasher compatibility.
Agreed. I have the easy clean version and I like it a lot :)
Isn’t the Mann kitchen one identical?
Why is she pressing it with the skin on? Is that how you’re supposed to use it? I’ve never seen anyone use a garlic press with the skins. This whole time I’ve just peeled first.
Yes, that’s how you’re supposed to use it. No need to peel before pressing.
I peel mine first too. If you are doing more than 1-2 cloves and don't peel, it's going to clog and need cleaned.
I use a lot of garlic and I’ve never put an unpeeled clove in the press.
@@talkingcrow Well, give it a shot. Don't just take my word for it. Zyliss, the creator of the garlic press, has this to say in the description of the Zyliss Susi 3 press -- "Just insert one, or several small, unpeeled garlic cloves into the hopper..." It's on the product page on their site. Or google for "do you need to peel garlic before using press". You'll find a slew of articles telling you that it's not necessary.
You do you, I'm not saying the way you're doing it is incorrect, just that there's no need to peel before pressing. Will you have to fish out the garlic skin from the press? Yup. But when I used to press peeled garlic cloves, I'd still have some remnants left that I'd have to fish out anyway, and I actually find that the skin kind of keeps the leftover stuff together so it comes out in one piece.
Great review. I will try microplane next. I make Garlic EVOO and microplane sounds as though it will provide the largest/strongest Garlic flavor to my next batch of Garlic EVOO.
Great episode. Really like the new format. I'd like to see citrus presses and peelers in the next episodes. With citrus presses, I oftentimes wonder whether it is worth doing the dishes when you could also just press by hand. With peelers, it is similar and I have the feeling that some are great for potatos but do not do a great job on carots, apples, etc or vice versa.
When the first IKEA in the UK opened in Warrington in 1987, I bought a peeler for 50p.
It's the kind most people now use,the u - shape or mouth harp looking ones.
I have used it and used it,never sharpened it over 37 years and it remains the best peeler I've ever had.
I take it away with me because it cannot be beaten for all the peeling on all the things you mentioned plus anything else like shaving parmesan or whatever.
They still make one.
I'd be tempted to recommend it.
Also, I'm addicted to lemon.
I have it with so many foods and drinks.
I try to buy seedless but it's hit and miss,so I've searched for an easy clean squeezer that works.
The best I've found is a heavy enamelled one that comes in yellow or green and works in the same way as some of these traditional garlic presses with squeezing lever handles.
Various brands make them now.
The best one comes in a long, slim cardboard box.
Look on Amazon and you should be able to find them.
For your next gadget/tool comparison, I would love to get your take on the best kitchen scale.
Wonderful demo! Thank you. Would love to see a paring knife review. Thanks for all your work!
I have a vintage zyliss garlic press that is probably 50 years old. I've tried more modern ones a few times but always go back to my tried and true one.
I know most people don't peel their garlic cloves before using a press, but I do (or I use frozen, peeled cloves that I get in bags). Using peeled garlic results in almost no waste, because I scoop the crushed garlic out of the "basket" part of the press and add it to the part that squeezed out through the holes. I have not had any problems with chunks of garlic in my food, especially if I sauté the garlic.
Thanks for the reviews.
Holy crap. Oxo garlic press is the best. It cleans itself when you open it other way around and it so well made u can press at least 4-5 garlics together
Right-I’ve had so many kinds and am always surprised this one is skipped! It’s the best
And Oxo is easily one of the easiest brands to purchase too.
OXO is the best! Why is not in the review???
Is it older or newer? I have an old one, but I removed that end and the rubber handles because water would get trapped. It works great, though. The new ones apparently aren't the greatest for durability.
As someone who married into a family that will only use fresh garlic and usually doubles the amount in any recipe, I can attest the man kitchen double lever is amazing. I broke our old one snapped the steel where the pivot fits in and needed a stronger one. I actually bought a cheaper version of amazon that works just as well. I can also confirm that silicon roller is amazing st making peeling garlic way faster and easier.
I generally wouldn't do my garlic on a wooden board, as the smell is apt to linger. Do you have a trick for that?
Great review! Love to see one on blenders/smoother makers 😊
Vitamix is the best
The Pampered Chef made a very good one with a little plastic hole cleaner, too. Easy to squeeze, too but it’s retired.
Why did you press the garlic with peel? It' s easy to unpeel it and put in the presser. I use knife and beat the garlic and the peel easily got off.
potato ricer (i have a rocker type one) and citrus juicer would be interesting next...
Second the potato ricer request @food52
My favourite garlic press is one you haven't mentioned, though it's also by Joseph Joseph - their "Clean-Press Garlic Crusher" is the only press I've ever had that's trivial to clean, because it comes apart into two simple, sturdy pieces - one of which is designed to be able to scrape any garlic off the underside.
I've converted a bunch of my family to this little piece of kit. Cleaning these things is usually just really annoying.
Still have and use the Susi 2 that I bought in the 90's. Pretty sure it's staying with me for the rest of my life now. 🙂
I’m going to buy the garlic rocker. Great video!
Do you like it?
Great! Surprised you didn't test the NexTrend Kitchen Garlic Press.
i think that rocker-style press would be the best; they occupy the least space in your drawer, and with their simplistic design, they are definitely the easiest to clean; if you get one made of stainless steel, you could just chuck them in the dishwasher... you most probably got your knife and board out anyway while cooking
I'd love to see a review of vegetable peelers
Well done. great demo and research
Thank you for the suggestions!
I won’t live without my Pampered Chef garlic press!
So which one of the 15 tested was best?
That rocker is cool. That's the winner for me.
please include prices in the reviews next time! also would love to see a microplane review!
And here is a way of NOT needing a Garlic Presser, so NOT weird cleaning needed, just cut the Garlic Clove in half lengthwise, lay your knife flat on top of it, and give it a punch with the palm of your hand, and not only will it be way finer, than using a Presser, being it'll be puree, but it's also 10 times faster, and all you need to do, is rinse your knife, which you're probably already using for something else, so no need to use extra pointless devices 🙂
I had the zylis for 2 years. Huge con is that, the aluminum breaks down after a while and starts turning your garlic black and staining your fingers. It's almost like it's aluminum coated pot metal.
Create review - I bought the self-clean, nylon version because the metal one was out of stock on Amazon. Future products - box graters.
Would love to see a ctirus juicer one please!
Try Citrus juicer by Joseph Joseph and his garlic press is the best also.
Was this the device that pushed Anthony over the edge ?
The Ikea KONCIS Garlic press is the best. Not the Ikea 365 model
Thanks for this 😉.
Best potato ricer?
I retired my garlic press ... in the time it takes to use and clean one, I can have garlic peeled and minced. Good knife skills help. Sometimes I'll grate it.
How many cloves do you usually use?
I heard the Männkitchen’s bend's/brakes quickly. Bummer as it seams to be the best for quirk cleaning, lest waste and easy to squish.
Allicin... *takes a drag from a cigarette*...haven't heard that name in years...
that joseph joseph seems fantastic
Does anyone use a garlic press with peeled garlic?
the dreamfarm one is amazing, because cleaning the basic ones is literally the worst
I'm sorry I missed your final summary
You squash unpeel garlic?
The rocker is best option you have. Easy to clean minimal waste. I'll stick with the knife or microplane.
The only problem is
I’ve never found one
I thought worked very well.
Meat tenderizer. Press down into a cutting board. Perfect mince with tons of control. Easy to clean. Nearly zero waste. And doubles as a meat tenderizer!
The easiest to clean looks like the hardest to clean to me. I can imagine trying to wash garlic residue off of all those moving pieces. They look plastic. If they are, that garlic scent is going to be impossible to remove. Oh, and garlic peelers don't work. I noticed half the peel was still left on yours.
The best garlic press is a microplane or a good knife smash
If you need to peel a lot of garlic put them in a bowl and cover them with boiling water for 30 seconds. Remove to an ice water bath and the cloves will jump out their skins.
I use a microplane because I want maximum allicin for fighting against my butt cancer, year 7: I reek garlic but better than chemo smell.
What about the material on the front of the Zyliss? Does it scratch off after significant use and is that a health issue at all? I recall that being the reason why we pitched our last one (despite it being better than any alternative we've tried).
what "material"? its solid aluminium.
the nonstick coating.
Priya Krishna empowered me to start using mine again and I have never looked back
Micro plane fan here.
Spice Grinders (manual and electronic)
Team Microplane
Very nice video but the sound isn't. Makes it irritating on the ear. 🙏💐
Im sorry has everyone just been pressing their garlic skin on this whole time?
I like my fingers. Don't microplane.
If you use your eyeballs, you can stop grating before you reach your fingers 😁
They're mincing their garlic with the sharp end of the knife while talking about the release of allicin and setting up the premise that this unitasker is necessary. It isn't. Their base premise is wrong. And Food 52 should know that you mince garlic with the dull end of the knife, then lightly mash in salt with the flat. Either they are stupid, or they are assuming we are. 0/10.
These videos are for clueless cooks, not people with skills and knowledge. It's a garlic press video after all.
YOU'RE USING THE ZYLISS CLEANER ALL WRONG!!! 🤬
It's NOT a "brush"... You match up the tiny pegs with the holes in the press and remove the remnants quickly and easily... And the other end can be used to scrape off the garlic, once you've pressed it through.
It's actually better to use the plastic tool, rather than a steel knife, as aluminum is so much softer than steel, you might scratch the smooth, anodized aluminum surface.
Unless someone can empirically prove why this method is bad, then overstated opinion is merely amusing and not really helpful. These are helpful, in my opinion.
1. "Best for" this and "Best for" that... I need one that's Best for more than one or two of the criteria.
2. Please don't show those bits where you're not facing the camera when speaking... It's totally offputting. I was thinking,
"Hey! - I'm over here - Why are you looking over there?"
It makes garlic use easy... who cares about anything else😅...
Taste-wise, nothing beats a mortar and pestle for crushing/mincing garlic. The mortar and pestle releases more oil than any other method that makes the garlic taste sweet-ish. Garlic presses just make the garlic taste bitter, even before you've burned it in your frying pan.
For flavor, _nothing_ beats the age old mortar and pestle.
@@josephgaviotacrushing always releases more essential oils than cutting/chopping. Mortar and pestle is a staple in my kitchen for spices, but i usually microplane garlic or thinly slice it.
mistake one, doing these tests without peeling the garlic guess a second video is needed
You should have more respect for Anthony, after all he did pass away.Someone who's been around the world seen more and done more than you ever will.Alton is a class act show respect.Never haters aceivers
He was an idiot.
Electric citrus juicers
No
Everything's a garlic press if it's flat and heavy enough...
An ATK knockoff
Very disrespectful to call the late Anthony Bourdain a hater cannot believe why you would point score off someone who has passed away
He was an idiot.
_"... the community ..."_
In other words, "The Democrats ..."
@mrnigelng 😂
Im sorry has everyone just been pressing their garlic skin on this whole time?
I have always peeled the garlic before using the press. So her putting unpeeled garlic is confusing me. It seems that some garlic would stay in the peels and go to waste.